Comparative Study Ofsynthesis and Nutritional Aspects of Lecithin Fromsoya and Sunflower Oil

Abstract

Lecithin is a fatty molecule that ranges in color from yellow to brown and is found naturally in plant and animal tissues. Lecithin has a number of health advantages as a result of its primary component, phosphatidylcholines. It has been shown to help decrease harmful cholesterol levels in the body. Additionally, it has been shown to boost immunological function, alleviate stomach discomfort, enhance memory, aid in brain development, and promote breastfeeding. Lecithin is used as a supplement due to these advantages. Thus, lecithin may be extracted commercially from soybeans and sunflowers. As a result, this essay will concentrate on the distinction between soy lecithin and sunflower lecithin. The article compares the synthesis and nutritional characteristics of lecithins produced from soybean and sunflower oil. The findings indicate that sunflower lecithin is a more secure and healthy alternative to soy lecithin.